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Message: [QUOTE="Emmie, post: 44048, member: 5241"] I'm really just starting to get better with bread and there'll be people who can offer more ideas than me but my initial thoughts are to maybe replace some of the wholemeal flour with white as wholemeal is very dense. I think it's to do with the amount or development of gluten. I feel like there's maybe not enough water there - I'd up it to 70% of the weight of the flour, i.e. 700g of water. Maybe rest a bit before kneading. How long did you knead for? For my first rise I tend to leave it an hour - 30 minutes seems quite short, but I don't know if that because it's wholemeal. If it flopped over the sides of the tins it might be an issue of tin size, over-proving or oven temp. Did you score the dough? What kind of oven temp were you on and did you preheat for at least 20 minutes? [/QUOTE]